Chinese Tomato Egg Stir-fry
This 10-minute Chinese tomato egg stir-fry is a dish you’ll find on many Chinese home dinner tables. It’s fast, easy, cheap, and delicious. And vegetarian!
Ingredients
- 4 smallto medium tomatoes ((about 500 g, 1 pound))
- 1scallion
- 4eggs
- ¾ tspsalt ((divided, or to taste))
- ¼ tspwhite pepper
- ½ tspsesame oil
- 1 tspshaoxing wine
- 3 tbspvegetable oil ((divided))
- 2 tspsugar
- ¼ cupwater
Directions
- 1
Start by cutting tomatoes into small wedges and finely chop the scallion.
- 2
Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
- 3
Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
- 4
Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
- 5
Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
- 6
Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!